Pineapple Pudding Cake Via Susiequsie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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SusieQusie & I are in Recipe Exchange Mode these days. This sounds so darned good that we might have had an epic tug-of-war over it if she hadn't just conceded it to me w/o complaint. Graham Kerr was her source again & he said: This is 1 of those old-fashioned cakes that separates into 2 parts - cake & custard. It has a sweet/tart flavor & smooth texture . Thx SQ! Ingredients:
1 (20 ounce) can crushed pineapple in juice |
1/4 cup sugar (or equal amt splenda granular) |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1 teaspoon lemon zest (grated) |
2 tablespoons lemon juice |
2 eggs (separated) |
1 egg white |
1/2 cup low-fat buttermilk |
1 1/2 tablespoons olive oil |
Directions:
1. Preheat oven to 350°F.
2. Coat an 8x8 glass baking dish w/cooking spray.
3. Drain pineapple & reserve juice. Spread drained pineapple over bottom of prepared dish.
4. Combine sugar (or Splenda), flour & salt in a med bowl.
5. Whisk reserved pineapple juice, lemon zest, lemon juice, 2 egg yolks, buttermilk & oil together in a small bowl.
6. Pour wet ingredients into flour mixture & mix well.
7. Beat the 3 egg whites till stiff (but not dry) & gently fold into the batter.
8. Pour batter into baking dish over the top of the pineapple & smooth it out w/a rubber spatula.
9. Place the dish into a larger baking pan & set in the oven. Pour hot water into the larger pan to make a water bath about halfway up the smaller dish.
10. Bake for 30 minutes or till the top is golden brown & serve warm.
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